Pot Roast Slow Cooker (Print-Friendly Version)
Tender beef chuck slow-cooked with vegetables and herbs for a hearty, flavorful meal with minimal hands-on preparation time.
# Ingredients List:
01 -
3–4 lb chuck roast
02 -
1 tbsp olive oil
03 -
1 onion, sliced
04 -
4 carrots, cut into chunks
05 -
4 gold potatoes, quartered
06 -
3 cloves garlic, minced
07 -
2 cups beef broth
08 -
1 tbsp Worcestershire sauce
09 -
1 tsp salt
10 -
1/2 tsp black pepper
11 -
1 tsp dried thyme
12 -
1 bay leaf
# How to Make It:
01 -
Season the chuck roast with salt and black pepper on all sides.
02 -
Heat olive oil in a hot skillet and sear the roast for 2–3 minutes on each side until browned.
03 -
Place the sliced onion, carrot chunks, and quartered potatoes into the slow cooker.
04 -
Add minced garlic, dried thyme, bay leaf, and Worcestershire sauce to the slow cooker.
05 -
Place the seared roast on top of the vegetables in the slow cooker.
06 -
Pour the beef broth around the sides of the roast, ensuring the liquid is evenly distributed.
07 -
Cover the slow cooker and cook on low for 8 hours or on high for 4–5 hours.
08 -
Remove the bay leaf before serving and allow the meat to rest for 10 minutes before slicing.
# Extra Tips:
01 -
Deglaze the skillet with beef broth or red wine after searing for added flavor.
02 -
Store leftovers in airtight containers for up to 4 days, or freeze for up to 3 months.